Shrimp Scampi Ravioli

I am usually helpless in the face of shrimp scampi on a restaurant menu.  Tender shrimp, spicy garlic, sparkling lemon, all whisked together with a lovely amount of melted butter – what’s not to love?  And usually shrimp scampi comes served with a mound of pasta…which got me to thinking.  What if I made shrimp scampi at home, but what if I made it not with linguine or angel hair or spaghetti.  What if I served it with…ravioli???  What if.  What if.

The answer is yes, yes, a thousand times yes.  Now, part of the magic of this dish is to use really, really good ravioli.  Mine came from Fontanarosa’s in beautiful Totowa, New Jersey.  I had a container of their large cheese ravioli, and the Southern husband and I agreed that it was some of the best ravioli we have EVER had…and we’ve had our share of ravioli.  (Click here to take a look at their ravioli, and if you happen to be in the Totowa area and stop by, ask for Lucy.)  Anyway, the point is, the better your ravioli, the better this dish will be, so go for the good stuff, wherever you may be.

The rest of the recipe includes whisking up a lovely scampi sauce of shallots, white wine, and of course garlic, lemon juice (fresh please!) and butter.  You also need some nice big shrimp, which you are going to toss into the sauce and cook just until they are tender and perfect

With all this deliciousness going on, 3 shrimp and 3 ravioli drizzled with a generous amount of this scrumptious sauce is going to be just enough for each of your lucky scampi-eaters.  Scatter a few pieces of shaved parmesan on the top of each dish, give it a grinding of pepper, and there you have it.  Two great tastes that taste great together…happy shrimp scampi ravioli!


Shrimp Scampi Ravioli
Serves: 4 servings
  • 12 large cheese ravioli - the best you can find!
  • 1 tablespoon minced shallots
  • 2 cloves garlic, minced
  • 6 tablespoons cold butter, cut into cubes
  • ¾ cup white wine
  • 12 large shrimp, peeled and butterflied
  • Juice from one lemon
  • Shaved parmesan cheese for garnish
  1. Bring a large pot of water to a boil so that it is ready when you want to cook the ravioli.
  2. Add one tablespoon of butter to a medium size skillet and melt over medium high heat. Add shallots and garlic and stir until soft, 2-3 minutes.
  3. Stir in wine and simmer until reduced by half, about 2-3 minutes.
  4. Add the shrimp and cook just until tender, about 3-4 minutes.
  5. Now add remaining butter, cube by cube, stirring until each one is melted into the sauce. Stir in lemon juice.
  6. While the sauce is cooking, add the ravioli gently to the boiling water (I like to lower them in with a slotted spoon) and cook according to package directions until just done, usually about 5 minutes. Remove with a slotted spoon and put in a single layer on a plate until the sauce is finished.
  7. Divide the ravioli between four plates, and add three shrimp to each plate. Spoon a generous portion of sauce over each serving, garnish with shaved parmesan and serve at once!


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  1. Mary says

    Oh My, this sounds so delicious! Love shrimp and pasta… bliss. One question…in the directions you cook your ravioli in asparagus water, but I don’t see asparagus in the ingredient list…did I miss something? Anyway, great recipe and thanks for sharing!

    • Kate says

      You have wonderful eagle eyes! I was cutting and pasting from another one of my recipes that is a little similar, and I mistakenly left in the asparagus water! All fixed now. :)

  2. Robin says

    I made this a couple nights ago….followed the recipe exactly except for adding about a tablespoon of lemon juice…..had a lemon sitting on my counter and I love lemon in scampi. I used a refrigerated spinach & ricotta ravioli. The dish was amazing, my boyfriend loved it and there were no leftovers!


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